You could buy yourself a reusable, stainless steel bottle for your water-holding needs. Or you could just buy a bottle of KRU 82 Vodka ($TBA). Imported from Holland and bottled in a handsome, reusable, recyclable, and shatterproof stainless steel container, it offers up a clean taste with an unusually smooth finish, which is fitting for a vodka that comes with its own strap and carabiner.
And you thought your watch was blingin'. Medea Vodka ($40) is the world's first spirit to arrive in a programmable bottle that lets you display messages up to 255 characters in length across the "label", and thanks to a distillation process that pairs pure artesian water with centuries-old techniques, the vodka inside will be just as smooth as that "drink me" message you put on the outside.
It's one thing to drink wine that's been aged for decades, and quite another to drink a spirit born from water that dates back millennia. Isfjord Vodka + Gin ($TBA) are hand-distilled five times with the world's purest natural water — sourced from the fjord of Ilulissat in Greenland — and mixed with juniper berries, bergamot, orange, angelica root, and cardemom in the case of the gin, and fine blonde wheat in the case of the vodka. Enjoy every drink like it's your last, since there's only so many icecaps left to melt. [via]
Leave it to those wacky Alaskans to integrate fish into their booze. Smoked Salmon Vodka ($TBA) is what it says: premium vodka, made using glacier ice from Prince William Sound, infused with the flavor of savory smoked salmon. Useful in everything from bloody marys and martinis to luscious cream sauces, it's the latest testament to our ability to imbibe damn near anything in the name of getting sauced.
No, that's not a typo. Bakon Vodka ($30) is a new premium-quality potato vodka infused with a savory bacon flavor. Distilled from Idaho potatoes and possessing a perfect hint of peppery bacon flavor. Great in a bloody mary, good when paired with scotch, not so hot in a white russian — unless you like the way they taste on the way back up — but what we really, really want is a recipe for a bacon cheeseburger. [Thanks, Everyone]